FIDDLEHEADS ON TOAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
Toast

Fiddleheads on Toast I: Cook fiddleheads; drain.
Arrange on squares of toasted bread or on toasted
English muffin halves. Pour rich white sauce with
diced, hard-boiled eggs added over all. Serve
sprinkled with paprika.

Fiddleheads on Toast II: Cook fiddleheads; drain.
Arrange on toast and top each serving with slices of
crisp-fried bacon and a generous amount of white
sauce, either plain or with cheese added.

Fiddleheads on Toast III: Cook fiddleheads; drain.
Roll fiddleheads in thin ham slices; broil and serve
on toast or toasted English muffin halves with white
sauce to pour over. Add cheese to the white sauce, if
desired.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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Title: CHOCOLATE TRIFLE
Categories: Desserts
Yield: 1 servings

1 (19.8-ounce) package fudge
Brownie mix
1/2 c Kahlua or other coffee-
Flavored liqueur or for a
Nonaclcoholic version of
This rich dessert,
Substitute 1/4 cup strong
Brewed coffee and 1 teaspoon
Sugar for the Kahlua.
3 (3.9 – ounce)package
Chocolate instant pudding
Mix
1 12-ounce container frozen
Whipping topping, thawed
6 1.4 – ounce English
Toffee-flavored candy bars,
Crushed

Prepare: fudge brownie mix according to package directions, and spoon into
a greased 13 x 9 x 2 inch pan. Bake brownies according to package
direction.
Prick: top of warm brownies at 1 inch intervals using a fork; drizzle with
Kahlua. Let cool and crumble.
Prepare: chocolate instant pudding mix according to package directions,
omitting chilling.
Place one-third of crumbled bronies in bottom of a 3 quart trifle dish.
Top with one-third each of pudding, whipped topping, and crushed candy
bars. Repeat layers twice with remaining ingredients, ending with crushed
candy bars. If you want you can add walnuts (crushed) to top with candy
bars.
Cover: and chill 8 hours. Makes 16 to 18 servings.
Use a clear bowl so you can see the layers.

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BARLEY AND ALMOND STUFFED SQUASH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Acorn squash, or another
-winter squash of a similar
-size
1/3 c Almonds — chopped
1 tb Olive oil
1 1/2 c Onions — chopped
1/2 ts Thyme
1 c Barley — cooked
1 tb Tamari

Cut the squash in half lengthwise. Discard the seeds and
membrane and
place the squash cut-side down on a lightly oiled baking
dish. Bake
at 350 degrees until the squash is still firm, but tender
enough to
easily scoop out with a spoon, about 45 minutes.

After the squash has been baking about 25 minutes, place
the chopped
almonds in a pie tin or another small ovenproof container
and bake
until they turna toasty light brown (10-15 minutes). Check
boththe
almonds and the sqash occasionally so you will know when
they are
done.

Heat the olive oil in a large skillet. Add the onions and
the thyme.
Saute over low heat until the onions are well done. Add the
cooked
barley, tamari, and toasted almonds to the sauteed onions.

Using a small spoon, scoop bite-sized chunks out of the
cooked
squash, leaving enough flesh around the shell so that it
stays strong
enough to hold its shape. Add the scooped out squash to the
barley
mixture. Mix well. Fill the empty squash shells with this
mixture,
mounding it as high as possible.

Place the stuffed squash in a baking dish. Cover with
aluminum foil
and bake at 350 degrees for about 20 minutes.

From the files of DEEANNE

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CAULIFLOWER AND POTATO CURRY (Vegan)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups potatoes — peeled/quartered
1 small cauliflower — cut into florets
1 pinch asafetida
3/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 pinch sugar
2 tomatoes — chopped
1 1/4 cups water
1/2 teaspoon garam masala
1/2 cup wheat berries (optional)

Instructions: ————- Add all ingredients to a crockpot and cook on
low for approximately six hours. If you’re adding wheat berries, cook
them on high with an additional cup of water for an hour, then add
remaining ingredients and cook on low. With the wheat berries, if things
start drying out, add more water.

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HERMAN’S CORN BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Fruits/nuts
Meats Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
5 Shallots, chopped
1 lg Onion, chopped
1/4 lb Chicken livers, chopped
1/2 c Pine nuts, toasted
1/4 c Sliver almonds, toasted
1 cl Garlic, minced
1/2 c Dry white wine combined with
1/4 c Chopped dried apricots and
1/4 c Raisins
1 Herbed Corn Bread (recipe),
-crumbled
1 c Cooked rice
1 lb Can whole chestnuts, drained
1/4 c Honey
1 Tart apple, cored, chopped
1 t Ground ginger
1 t Dried basil
1/2 ts Allspice
1/2 ts Dried thyme
1/2 ts Dried oregano
Salt and fresh ground pepper

1. Melt butter in large skillet over medium-high
heat. Add shallot and onion and cook until soft. Add
chicken livers, nuts and garlicand continue cooking,
stirring constantly, until livers are just firm. Stir
in wine-fruit mixtue and cook over high heat for 2
minutes. 2. Turn into large mixing bowl and blend in
remaining ingredients. Ahead: Stuffing can be prepared
up to 3 days ahead. Cover and store in refrigerator,
or freeze up to 1 month. Thaw completely in
refrigerator before using. Leftover, cooked stuffing
can be frozen. Makes enough stuffing for a 12-15 pound
turkey.

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Kiwi Sorbet

Recipe By : AnnieMiner
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Frozen Dishes
Fruit Kitmail14
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/2 cup Sugar
1 each Vanilla bean — split -=OR=-
1 teaspoon Vanilla extract
8 each Kiwis
1 tablespoon Cointreau — optional
2 tablespoons Lemon juice
Kiwi slices to garnish

Make a syrup by combining the water, sugar vanilla bean (if using extract,
do not add now) in a non-corrosive pot bring to a boil. Simmer fro 5
minutes. Remove from heat cool. Peel kiwis puree them. Strain the syrup
discard vanilla bean.
Combine the syrup with rest of the ingredients, including vanilla extract if
using. Freeze following the steps for freezing Lemon Sorbet.

VARIATION: Kiwi Champagne Sorbet. Substitute 1 1/2 c champagne for the
sugar syrup omit the vanilla. Do not cook.

Jim Tarantino, “Sorbets!”

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5 or 6 large leeks
2 lbs firm tomatoes
ff grated cheese (amount optional according to taste)
bread crumbs
red wine vinegar
marjoram, thyme, sage, pepper, rosemary

Slice leeks and tomatoes. Layer in casserole dish (leeks on the bottom so
the juice from the tomatoes helps cook them :). Sprinkle with red wine
vinegar. Add cheese. Add layer of bread crumbs. Spice according to taste.
(Repeat layer if desired). Cook at 375 until bread crumbs are golden.

The amounts of ingredients in this one can be varied. Some ppl prefer more
tomatoes, while I am allergic to them so tend to skimp there 🙂 The lack of
cooking time is due to the origination of the recipe. I learned it in
Holland and the oven temps there are far different from here. We usually
made it in some old nearly broken down toaster oven so the time varied with
each attempt 🙂 I have found many non vegan friends love this recipe.

Ginger Mascarpone Cheesecake with a Chocolate Crust

Recipe By : Jack and Kay Hartman
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cheesecake:
2 lbs cream cheese
1/2 lb mascarpone cheese
1 1/4 c sugar
2 lg eggs
1 1/2 tbsps fresh grated ginger
For Crust:
1/2 lb cold sweet butter
1/2 c sugar
1 1/2 c flour
1/2 c cocoa powder
1 pinch salt

Prepare crust:
Combine the butter and sugar in the bowl of an electric mixer. Using the
paddle attachment, mix on low speed for 15 seconds. Add the flour, cocoa, and
salt and continue mixing on low speed until dough comes together.

Put the dough on a lightly floured board and roll it into a 10″ circle. Line
the bottom and 1/2 inch up the sides of the springform pan. Freeze the crust
for at least 1 hour.

Bake the crust in a preheated 225 degree oven for 25 minutes. Set aside to
cool.

To make cheesecake:
Preheat the oven to 300¡. Put the cream cheese and the mascarpone in the bowl
of an electric mixer. Using the paddle attachment, beat on medium speed until
smooth. Continuing to mix, slowly add the sugar.

Beat in the eggs one at a time, mixing well after each addition. Stir in the
grated ginger. Spread the batter over the baked crust.

Put the cheesecake in the oven. Place a pan of hot water on another rack below
the cheesecake. (The steam from the water prevents a crust from forming on top
of the cake.)

Bake the cheesecake for 35 to 60 minutes, until almost set. (The center will
not be completely firm.) When the cake has finished baking, remove it from the
oven, loosen it from the edges of the pan by running a knife around the inside
edge. Let the cheesecake cool for 30 minutes at room temperature. Both steps
help prevent the top from cracking.

Refrigerate the cheesecake until cold. Unmold the cake by again running a
knife around the outside edge of the pan and then releasing the latch on the
springform.

To serve, cut the cheesecake with a hot dry knife. (Dip the knife in hot water
and then dry it off.)

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Per serving: 6457 Calories; 438g Fat (60% calories from fat); 118g Protein;
552g Carbohydrate; 1667mg Cholesterol; 3084mg Sodium

COOKED QUINOA OR TEFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional

Servings: 4

Directions:

Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn’t foam when
agitated. Drain again.

Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.

Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)

From “The Yeast Connection Cookbook” by William G Crook, MD Marjorie Hurt
Jones, RN

Courtesy of Theresa Merkling

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Title: TOMATO APPLE CATCHUP
Categories: Vegetables, Fruits, Sauces
Yield: 3 servings

15 lb Ripe Tomatoes; Cored And
-Quartered
4 lg Sour Apples
1 lb Medium Onions; Peeled And
-Sliced
12 lg Garlic Cloves; Peeled
2 c ;Cold Water
3 tb Salt
1 1/2 ts Pepper
1 c Granulated Sugar
2 ts Celery Seed
2 ts Mustard Seed
1 tb Whole Allspice
1 tb Whole Cloves
1 3-Inch Stick Of Cinnamon
1 qt White Vinegar

Simmer the tomatoes and the diced, cored apples,
covered, until soft then press them through a coarse
sieve. Cook the onions and garlic in water, covered,
20 minutes. Strain through a coarse sieve and add to
the tomato pulp in a large pickling kettle. Add the
salt, pepper, and sugar to the kettle. Tie the next 5
ingredients i a cheesecloth bag and add to the
mixture. Simmer, uncovered, 1 hour, stirring
occasionally. Add the vinegar, and cook, uncovered,
until thick, about 2 hours. Remove the spice bag and
pour the catchup at once into clean, hot preserve jars
and seal according to the jar or lid manufacturers
directions.

YIELD:

3 1/2 pints

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